Category: Bread

This week we have had nearly 2 foot of snow fall, so not able to get out for a couple of days, there was no other option than to make some bread as we had just about ran out of food in the house. I have to say this was my best for a while, flavour and structure was perfect.

Makes 2 small (250g) loaves

250g Strong White Flour

250g Strong Wholemeal Flour

1 packet 7g yeast

1 tsp caster sugar

1 tbsp honey

1 tbsp olive oil

1 tsp salt

300ml warm water (not boiling)

Sift flours into mixer bowl, add in the salt and sugar to one side and the yeast to the other. Make a well in the middle.

Pour in the honey and oil and gently start to bring together. (If using a mixer, use the dough hook and mix on level 2)

Gently add in the warm water, little at a time until you get a smooth dough.

If you having a rising setting on your oven, select and prove for 2 hours. Alternatively, place a damp tea towel over bowl and leave in a warm place to prove or until double in size.

Punch down the dough a couple of times, empty onto a floured surface and shape into you bread. I cut dough in half and made 2 small loaves, 1 round and 1 oblong. Trick is when shaping, make sure dough is tight, place hands facing up at the bottom of dough and bring together underneath.

Place onto a well floured tray or bread tin and prove for a further 1 hour.

Preheat your oven to 200 deg, place a tray with cold water on the top shelf (this prevents the crust for over crisping), then bake your bread on 1st or second level of oven for about 30 minutes or until the bottom sounds hollow.

I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.

We were planning a Gothic Style Hogmany this year and part of my menu required pitta breads for my chilli, and the only decision that was easy was they had to be black. They turned out rather good I have to say, it creates a great visual and talking point at the table, so here is the recipe.

Makes 12

7g dried yeast packet

300ml warm water

1 tbsp olive oil

1 tsp salt

250g plain flour

250g wholemeal flour

3 tbsps activated charcoal powder

Mix the yeast and water together and leave to stand until frothy (about 10 mins), then add the oil

Sieve the flours into a mixing bowl with the charcoal powder and salt then mix.

Slowly add the wet mixture and knead for about 10 mins (preferably in a mixer using the dough hook)

Cover and leave to prove in a warm place until doubled in size (approx 2-3 hrs)

Preheat your oven to 230 deg and heat either a pizza stone or flat baking tray

Once proved punch the dough down and divide into 12 pieces, allow to prove for a further 30 mins-1hr

Roll out each piece to about 1cm thick and cover with a damp tea towel until ready to bake

Place each piece onto the preheated tray or stone and allow to puff up in oven, this should take about 3-5 minutes depending on size and thickness.

So my experimenting with Black Food continues……………another successful outcome! Don’t you just love it when a plan comes together nicely.

Makes approx 12 Mini Buns

250g Strong White Flour

1 tsp salt

2tbsp activated charcoal powder

25g caster sugar

7g sachet yeast

70ml warm milk

2 large eggs

125g unsalted butter at room temperature

1 egg for wash with 1 tsp charcoal powder

Method for Brioche buns:-

Sift the flour into a large bowl and add the charcoal powder. Add the salt and sugar. Mix together.

Mix the eggs with the warm milk and add the yeast, allow to stand for approx 5 minutes until it starts to go frothy.

Add the milk/yeast mixture to the flour and mix on level 2 of your stand mixer for about 2-3 mins. Then turn up to level 4 (medium speed) and mix for about 10 mins or until you get a glossy elastic dough.

Add the softened butter and mix for a further 5 mins. If the dough is too soft and sticky just add some more flour 1 tbsp at a time.

Lightly oil a large bowl and tip the dough into it.

If your oven has a rising programme, turn on and leave to rise for about 2-2.5hrs, if not cover with oiled clingfilm and leave in a warm place.

Punch down the dough and place onto a worktop, divide the dough into small sections about 22-25g sizes.

Take into your palm and using your other hand roll to make a small ball. Place onto a baking tray with parchment paper, leaving enough space in between to allow expansion. Prove again for a further 2 hrs or until doubled in size.

Mix the beaten egg with 1 tsp charcoal powder for the wash, lightly brush the wash over the buns.

Preheat an oven to 180 deg and bake for about 15 minutes.

Chilli Chicken Burgers

2 Chicken Breasts

1 tbsp paprika

1 tbsp chilli flakes

1 tsp salt and pepper to taste

handful of breadcrumbs

1 egg

Place the chicken into a food processor and pulse until broken up – you don’t want it to fine.

Add in all other ingredients and pulse to mix through

Divide into equal portions to fit the burgers and place on a baking tray, place in fridge for at least 30mins -1 hr.

When ready preheat the Crisper plate for 2 mins and place the chicken burgers on, using dynamic crisp setting cook for about 10 mins until browned and cooked. If you don’t have a Crisperplate either cook on hob using fry pan or grill under medium heat.

Once the brioche buns are ready allow to cook then slice in half and start to assemble your burger.

Saturday lunch in my house today was Focaccia, although it turned out to much more like a pizza….lol…..I couldn’t decide on my toppings so just put it all in. Was absolutely delicious. (although note to self…….less toppings next time!)

I decided to try it using my crisper tray and it didn’t fail me, results were amazing in just 15 mins.

400g White bread flour

300ml warm milk

1 sachet 7g yeast

salt

1 tsp of dried Italian herbs (or you can use a mix of garlic, oregano, thyme, basil and black pepper)